Behind Door #9
Poplar Grove Blanc de Noir
About this winery
Founded in 1993, Poplar Grove was one of the original 5 Wineries to exist on the Okanagan Valley’s Naramata Bench. Later purchased by the Holler Family in 2007, today Poplar Grove produces wines from 100% estate-grown grapes. A true multi-generational family affair, Winery President Tony Holler and his wife Barbara oversee their 100 acres of vineyards, with the help of their two sons Matthew and Andrew.
This is a hearty Rose, made by the French En Saignee Method. Saignee wines are a bi-product of the red wine making process, and tend to create Rose wines that are richer in flavour. After initial crush of the grapes, the juice is left in contact with the skins for 2hrs-24hrs. After a small amount of contact time, some of the juice is then bled off. This results in more skin vs. liquid contact in the original batch of red wine, producing more highly concentrated, and rhobust reds. The juice that was originally bled off, is then fermented separately and becomes the Rose we now have in our glass!
The term “Blanc de Noir” means “White of the Red” – being a “White Wine” made from Red grapes. Skin contact in this case prevented a white wine from being made, but this is as close as one can get given the method of production.
Because this wine is made from 50% Malbec, 25% Syrah, 10% Merlot, and 10% Cabernet Franc – the glass offers up a large variety of beautiful mingled flavours. A highly aromatic nose of White flowers, Watermelon, Blood Oranges, Wild Strawberries, baking spices and limes greets you. On the palate the bright acidity is contrasted by the creamy texture of this wine. A myriad of delicate flavours like blood orange, watermelon, raspberry, and dried strawberries dance with citrus peels, spice and vanilla.
It is a unique wine that we hope you will take your time with to sip slowly and appreciate.
No holiday party would be complete without a classic Charcuterie board, and this is one Rose that goes spectacularly with smoked and cured meats.
Reality is, that there is no classic recipe for a Charcuterie Board, but our friends over at Epicurious have put together a fantastic article to get you on your way to Charcuterie curating perfection!